Chicken and Kumara Coconut Curry
This curry is a good midweek dinner that doesn't ask much of you. The kumara softens into the coconut milk and turns it a little sweet, which takes the edge off the curry paste. Stir the spinach through right at the end so it just wilts.
Ingredients
Makes 4 servings
- 640g Chicken thighs
- 600g Kumara
- 480ml Coconut milk
- 100g Red curry paste
- 160g Onion
- 120g Baby spinach
- 20ml Fish sauce
Method
- Dice chicken and kumara into 2cm pieces. Fry onion in oil over medium heat for 3 minutes until soft.
- Add red curry paste, stir for 1 minute until fragrant. Add chicken and cook 4 minutes until sealed.
- Add kumara and coconut milk. Simmer 20 minutes until kumara is tender and chicken cooked through.
- Stir in baby spinach and fish sauce, season with salt to taste. Serve with steamed rice.
Nutrition
Per serving: 701 kcal · 36.8g protein · 42.4g carbs · 44.1g fat